Gluten-Free Italian Pignoli Cookies
A pignolo is a macaroon typical of Sicily, Italy. It is a very popular cookie in all of Southern Italy and in Sicilian communities in the United States. This crispy on the bottom and chewy on the inside gluten-free cookie recipe is a twist on a traditional Italian holiday treat, pignoli, or pine nut cookies. Made with almond paste, a mixture of ground almonds and sugar. Cookies can be stacked in an airtight container with parchment separating each layer.
- Serves: 24 persons
- ¾cup pine nuts
- 1(7 ounce) package almond paste
- ½cup cane sugar
- ½cup confectioners' sugar, plus more for dusting
- 2large egg whites
- ½teaspoon vanilla extract
- 3tablespoons gluten-free all-purpose baking flour
- ¼teaspoon salt
Step 1Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
Step 2Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
Step 3Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
Step 4Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
Step 5Dust cooled cookies with confectioners' sugar.